Industry Insight
Nicola Underwood Food Support Manager, Thwaites:
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Covid-19 has made us think about the consumer and the dishes most appropriate to serve. Sharing dishes are likely to drop in popularity, so we have reduced options here to reflect this. However, we still see the interest and desire for ‘little plates’, allowing customers to add an element of customisation to the dining experience. We are also thinking ahead to new menus for Autumn/ Winter and we are actively working on these in order to continue our innovation and offer our guests something new and something to look forward to.
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76 % of consumers stated that good hygiene will be a more important factor in choosing a restaurant than before lockdown 50 % of buffet consumers would like individual products to be available
The state of the nation
While some bars and restaurants reopened their doors on 4 July, many are preparing to do so in the coming weeks.
According to a UK Hospitality and CGA survey, 44% of consumers said they wanted to wait a while before visiting the on-trade. The CGA survey also found that a laser focus on hygiene is important. “It’s clear that ultra-high standards of care and hygiene will be needed to convince wary British consumers that it is safe to venture out after lockdown,” the report says. Though they may be wary, it is important to note that consumers do want to venture out. According to global information company The NPD Group, two-thirds of UK consumers, miss eating out and are keen to get back into restaurants. But there is a significant change in consumer behaviour, with a stronger focus on safety and hygiene: three quarters (76%) stated that good hygiene will be a more important factor in choosing a restaurant than before lockdown. Digging deeper into consumer expectations and in a recent report by Délifrance, aimed at hotel F&B operators, findings show the top three requirements for breakfast room users include free hand sanitiser (52%), more space between tables (49%) and enhanced cleaning protocols (40%). At the same time, 48% of consumers who expect their breakfast buffet requirements to change would like food to be covered - and 50% would like individual products to be available.
David Mulcahy, Culinary Director at Sodexo:
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Given today’s climate where hygiene, cleanliness, and safety offer much-needed consumer confidence, the tableware, and vitrified products used must be of the highest quality.
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